Roast the red pepper and remove the seeds and skin. Julienne the pepper into thin strips. Remove the skin from the salmon fillet. With a sharp knife, butterfly the fillet lengthwise by holding the knife parallel to the cutting board and slicing the fillet in half. Do not cut all the way through. Open the fillet. Spread the pesto (see ingredients and instructions below) on the top and bottom halves.

Spread out the julienne pepper strips on the bottom half, followed by the spinach and top with the crumbled feta. Fold the top half back over the bottom.

With a sharp knife, cut the salmon into four portions. Place on a lightly greased sheet tray and roast at 400 degrees for 15 minutes.